I love crockpot recipes. I love the idea of something cooking for me while I'm at work, and then delivering a tasty aroma and hot vittles right when I walk in the door. I do my share of traditional, stand in the kitchen for an hour or more meals, so this is a welcome respite when I can work it in. Great for a cold or rainy day!
1 London Broil (or any beef roast)
salt, pepper to desired amount
1 clove garlic, minced
Approximately 1/4 cup of Worcestershire sauce
1 packet of Knott's brown gravy
1 can cream of mushroom soup
1 small onion, cut into wedges and separated
1 can sliced carrots (or 1/2 bag of baby carrots)
red potatoes, cubed (one for each person to be served)
Salt and pepper your roast generously. Add minced garlic and pat it in on all sides. Place the roast in the bottom of the crockpot. Pour Worcestershire over meat. Add the packet of brown gravy and cream of mushroom soup (trust me). Add the onion on top, cover and set the crockpot to low. Let cook for 6 hrs.
Add can of carrots and cubed potatoes. Make sure to submerge as much of the potato as possible. Ideally, you would move the meat to cover the veggies, allowing the potatoes and carrots to fall to the bottom to ensure they're covered by the gravy mixture. Cover and let cook for 2 more hours.